Description
A vibrant, sweet-and-savory sheet pan dish featuring roasted winter vegetables tossed in a maple-balsamic glaze, topped with tart cranberries, crunchy walnuts, and creamy feta.
Ingredients
- 1 lb butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and sliced into coins
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a large bowl, combine butternut squash, Brussels sprouts, carrots, and red onion. Drizzle with olive oil, maple syrup, balsamic vinegar, minced garlic, thyme, salt, and pepper. Toss until evenly coated.
- Spread vegetables in a single layer on the prepared sheet pan. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Remove from oven and sprinkle with dried cranberries and walnuts. Return to oven for 5 minutes to warm through.
- Transfer to a serving dish, top with crumbled feta and fresh parsley if using. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American